Potato Omelette, easier than Spanish Tortillas.

Imagine cooking something similar to a Spanish tortilla but 10x easier? I got you. I mean, I love them, but we all know they’re a bit hard to make. It just requires a lot of eggs, olive oil, and potatoes. The flipping part is what gets hectic. I can try to make them at least once a year.

But this recipe I make every morning, and it has every ingredient in a Spanish tortilla. I also like bacon. I don’t know, it kind of makes it my own.

Ingredients:

* Three eggs

* Bacon

* Cheddar cheese

* A small golden potato

* Onions

So I always start this recipe by warming up the stove and mixing the eggs. I crack three eggs, add some salt, and mix them. This is an important technique, even if it sounds exaggerated: mix them for about 20 mins. You will need to use a fork and take it seriously, like you and your pet’s life depends on it.

After that, I just strain them. Why? Your eggs will look more uniform and they will be smoother.

While the eggs are straining, I start chopping the onions, cooking the bacon, and shredding the cheese. Once the bacon is done, I like to chop it too.

The most important part is the potato. Of course, peel it and then slice it with the same peeler, like a potato chip slice. Add it into a pan. And when they are brownish, add the eggs.

After the eggs are dry or almost dry, add everything else for your omelet. Then fold it so everything stays inside the omelet. Wait for a few more seconds, and then your breakfast is done.

Mind-blowing flavor. The potatoes will melt in your mouth.

You can put cheese in both places, in and out of the omelet. The longer you cook them, the better, but if you’re down to wait, just cook them on a slow fire so they don’t burn.

Cheese is any cheese with a lot of attitude. I like my omelets with three eggs, but you can go with four or two.